Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches

• Published in: Innovative food science & emerging technologies Vol. 73; p. 102792
• Main Authors: Wang, Chunsen, Llave, Yvan, Sakai, Noboru, Fukuoka, Mika
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2021
• Subjects: Computer simulation; Liquid eggs; Ohmic heating; Pasteurization; Protein denaturation; Protein denaturation; Liquid eggs; Ohmic heating; Computer simulation; Pasteurization
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2021.102792

Experimental and simulated approaches combining an ohmic heating (OH) process and an external heating system for the pasteurization of liquid egg whites, yolks, and whole eggs were evaluated in this study. 3D computer simulation models were developed for each approach using COMSOL Multiphysics 5.6 to visualize the temperature and distribution of degrees of pasteurization at several cross sections. From both the hot and cold spots of the samples, the temperature, thermal protein non-denaturation ratio (X), and pasteurization profiles were estimated. Color changes were also evaluated using a computer vision system (CVS). The heating conditions were optimized according to a high constant X value, a low total color difference value (ΔE < 3), and certain pasteurization standards for each sample. OH treatment combined with concurrent external heating approaches reduced the process time and prevented local overheating. These results are of potential value for the design of ohmic pasteurization systems for liquid eggs. •Different quality attributes of liquid eggs were measured during OH treatment.•Hot and cold spots during OH process were identified using a 3D simulation.•Novel approaches for ohmic pasteurization of liquid eggs were modeled.•P-value standards were attained while avoiding excessive protein denaturation.•OH treatment combined with concurrent external heating approaches reduced process time.